Hageman noticed loads of beautiful lemons growing in the Marina. “I freaked out and built a recipe around them. When I served my lemon pizza to Barrios, he said it was the best pizza he ever tasted. It’s mine too,” Hageman admitted, with a chuckle.

“When hosting a pizza party, organization is key,” says Brady, who uses the French term mise en place — having all the ingredients prepared in advance and everything in its place before you begin cooking, the same as in a pizzeria.

To make the party easier, Brady suggested with a whisper, “buy prepared pizza dough.” Then she proceeded to give us essential advice as she rolled out the dough, brushed it with oil, topped it with sauce, and a variety of ingredients, cautioning everyone to wear gloves when they took their masterpieces out of the oven.

In a large bowl dissolve yeast in warm water; let it stand for 5 minutes.

Place it in a KitchenAid-type mixer with a hook attachment. Add 5 cups flour and the salt. On the slow speed, mix ingredients until they start to come together. Increase speed to medium; mix until a smooth ball forms and dough cleans sides of the bowl. If dough is too wet, sprinkle with remaining flour until it pulls away from the bowl.

Turn dough onto a lightly floured work surface and knead lightly. Shape dough into a ball and transfer to a large, lightly oiled bowl. Turn dough to coat completely with the oil.

Cover dough with plastic and let it rise in a warm place until it doubles in volume, about 3 hours. Shape into 4 balls. Place into refrigerator. Dough can be used in 2 hours but for better flavor, let it sit for up to 24.

Place a pizza stone in the middle rack of the oven. Heat oven to 550.

On a hard surface roll out or form dough with your hands into individual or large size pizzas. Transfer pizzas onto a lightly floured pizza peel. Quickly top each pizza with sauce and toppings, leaving about a 1-inch border around the edges. Carefully slide the pizza onto the hot stone.

Bake for about 6 to 8 minutes or until pizza crust is nicely browned. Since every oven cooks differently check it after six minutes. Remember that the oven is very hot and be careful as you place the pizza in and out of the oven. Transfer pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

Preheat oven to 550 degrees. Lightly brush the inner circle of the prepared and shaped pizza dough with oil. Place tomato sauce, mozzarella, salami or pepperoni, sausage, onion and Parmesan cheese onto the dough. Bake for 6 to 8 minutes or until pizza crust is nicely browned.

From Chef Wade Hageman

Chef Wade Hageman’s Signature Pizza

Makes enough topping for one 12-inch pizza

Extra virgin olive oil

Zest and juice of half of 1 lemon

1/2 cup fresh mozzarella, diced

2 teaspoons whole milk ricotta cheese

1 teaspoon Parmesan cheese

1 dozen red onion circles, sliced thin

Salt and pepper to taste

6 basil leaves, stemmed but left whole

Pizza dough (from recipe above)

Preheat oven to 550 degrees. Drizzle prepared and shaped pizza dough with oil, lemon zest and juice. Top with mozzarella, ricotta, Parmesan, salt and pepper. Bake for 6 to 8 minutes or until pizza crust is nicely browned. After pizza is baked, top with basil leaves.

From Chef Wade Hageman

Roasted Garlic

Roasted garlic will enliven most pizza toppings but it should be covered with tomato sauce or cheese. If it’s exposed directly to the heat, it will brown and become bitter.

Makes about 1 cup

4 large heads of garlic, sliced in half crosswise

4 sprigs rosemary, chopped

4 sprigs thyme, chopped

2 tablespoons extra virgin olive oil

Salt and black pepper to taste

Preheat oven to 350. Sprinkle half of herbs on bottom of baking dish; place garlic in dish, cut sides up. Pour oil over garlic; season with salt, pepper, and remaining herbs. Cover and bake until tender, about 1 hour. To serve, set out roasted heads of garlic. Holding the garlic head, cut side down; squeeze the desired amount of garlic purée directly onto the pizza dough. You can also use a demitasse spoon to scoop out the cooked purée.